CHEF'S PROFILE AND RECIPE – JANUARY 2018

NOOROR SOMANY STEPPE

NOOROR SOMANY STEPPE

MASTER CHEF

Master Chef Nooror Somany Steppe has always enjoyed a deep link with the culinary world. Her passion for Thai cooking was inspired by her mother, an established cook and well-known for her delicious homemade curries, who taught her the culinary art along with her secret recipes at an early age, enabling her to uniquely combine Thai and local ingredients in the countries where the Blue Elephant restaurants are located. She is also known for her ready-mixed recipes of Thai sauces, curry pastes and powders, which a presently produced and exported to over 30 countries. Chef Nooror continues to create new Thai dishes using the Royal Project products and ingredients, and travels worldwide with the pride of showcasing Thailand in her capacity as not only one of the country's foremost Thai women chefs but also an ambassador who plays a significant role in promoting Thai cuisine and culture globally. The menu of Blue Elephant Bangkok is a rainbow of tradition and novelties. As such you will find dishes from the past known as “Forgotten Recipes”, preparations from the present known as “Blue Elephant Classics”, and innovations for the future known as “Our Chefs Creations”. These best memories have been brought back from Master Chef Nooror's long experiences abroad. 


NOOROR SOMANY STEPPE SHARES A RECIPE

CRAB CURRY WITH BETEL LEAVES

CRAB CURRY WITH BETEL LEAVES

INGREDIENTS – FOR PASTE:

2 gms Dried Bird’s Eye Chilli

4 gms Fresh Bird’s Eye Chilli

4 gms Big Red Chilli

15 gms Lemongrass

2 gms Galangal

6 gms Fresh Turmeric

15 gms Shallot

15 gms Garlic

3 gms Lesser Ginger

2 gms Grounded Pepper Seeds

5 gms Shrimp Paste

1 gms Kaffir Lime Skin

 

PREPARATION:

  1. In a mortar, pound all ingredients until they become a smooth paste.

 

INGREDIENTS:

2 c Coconut Milk

15 gms Betel Leaves

2 gms Kaffir Lime Leaves

5 gms Palm Sugar

15 gms Fish Sauce

5 gms Sweet Basil Leaves

200 gms Crab

20 gms Vegetable Oil

 

CONDIMENTS:

30 gms Rice Vermicelli, steamed

 

PREPARATION:

  1. In a saucepan on medium heat, add vegetable oil and the prepared curry paste. Stir-fry the paste until an aroma develops.

  2. Add coconut milk bit by bit, for 3 times, and then bring it to boil.

  3. Then, add the remaining coconut milk. Bring it to boil and then add seasonings.

  4. Add betel leaves and steamed crab. Turn off heat.

  5. Pour into a serving bowl and garnish with sweet basil leaves and big red chilli.

  6. Serve accompanied by steamed rice vermicelli.